Poppy bee sting

Name: Poppy bee sting
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 375 ml Milk; 500 g Flour; 375 g Sugar; 1 cube (42 g) fresh yeast; 1 egg (size M); 250 g Butter or margarine; 1 pinch Salt; 2 TABLESPOONS Honey; 200 g flaked almonds; 1 package Vanillin sugar; 60 g ground poppy seeds (from the health food shop); 1 kg Whipped cream; 2 packages Sauce powder "Vanilla flavor; 1 TABLESPOON Poppy seed; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

375 ml Milk
500 g Flour
375 g Sugar
1 cube (42 g) fresh yeast
1 egg (size M)
250 g Butter or margarine
1 pinch Salt
2 TABLESPOONS Honey
200 g flaked almonds
1 package Vanillin sugar
60 g ground poppy seeds (from the health food shop)
1 kg Whipped cream
2 packages Sauce powder "Vanilla flavor
1 TABLESPOON Poppy seed
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Warm 200 ml of milk lukewarm. Mix flour and 100 g sugar in a mixing bowl, press a depression in the middle. Crumble yeast into it. Mix with the milk and some flour. Cover and let it rest in a warm place for about 10 minutes. Add egg, 100 g fat in pieces and salt to the edge. Knead everything with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes.
2
For the glaze, melt 150 g fat, 150 g sugar and honey. Add almonds and bring to the boil while stirring. Stir in 50 ml milk and set aside to cool. Roll out the yeast dough on a greased, floured fat pan of the oven (approx. 32 x 39 cm). Leave to rise again for about 20 minutes. Spread lukewarm icing on the yeast dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let cool off. Put 125 ml milk, vanillin sugar, 50 g sugar and ground poppy seeds into a small pot. Bring everything to the boil, stir and simmer for 1-2 minutes. Remove from heat and let it cool down. Cut the bee sting in half once. Cut each half in half horizontally once. Whip the cream until stiff, pour in the sauce powder. Fold in poppy seed mixture.
3
Put 125 ml milk, vanillin sugar, 50 g sugar and ground poppy seeds into a small pot. Bring everything to the boil, stir and simmer for 1-2 minutes. Remove from heat and let it cool down. Cut the bee sting in half once. Cut each half in half horizontally once. Whip the cream until stiff, pour in the sauce powder. Fold in poppy seed mixture. Spread one half of the cream on each of the two lower bases and smooth it down. Place a bee sting lid on top. Chill for about 2 hours. Caramelise 75 g sugar in a pan until golden brown. Stir in poppy seeds. Place the blobs on a lightly oiled piece of aluminium foil and allow to set. Cut bee sting into pieces with a sharp or electric knife. Decorate with poppy seed caramel
4
Spread one half of the cream on each of the two lower bases and smooth it down. Place a bee sting lid on top. Chill for about 2 hours. Caramelise 75 g sugar in a pan until golden brown. Stir in poppy seeds. Place the blobs on a lightly oiled piece of aluminium foil and allow to set. Cut bee sting into pieces with a sharp or electric knife. Decorate with poppy seed caramel
5
waiting time approx. 6 hours